Before starting, wash and dry all produce. Add wild rice medley, 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and half the garlic salt in a medium pot. Bring to a boil over high heat.Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min.Remove the pot from heat. Set aside, still covered.

Meanwhile, roughly chop spinach, if desired. Peel, then mince or grate garlic.

Pat chicken dry with paper towels. Cut into 1-inch pieces. Season with remaining garlic salt and pepper.

Heat a large pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken and mirepoix. Cook, stirring occasionally, until mirepoix starts to soften and chicken begins to brown, 3-4 min. (NOTE: Chicken will finish cooking in step 4.)Add garlic. Cook, stirring often, until fragrant, 30 sec. Add cooking wine. Cook, stirring often and scraping up any browned bits from bottom of pot, until wine is absorbed, 2-3 min.

Add 1 1/4 cups (2 cups) water and broth concentrate. Bring to a gentle boil. (TIP: If you prefer a more brothy stew, add more water, 1/4 cup at a time.)Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until chicken is cooked through, 4-5 min.** (NOTE: If rice isn't finished cooking, reduce heat of the large pot with chicken to low. Cover and keep warm.)

When rice is done, fluff with a fork. Add rice and spinach to pot with chicken. Cook, stirring until spinach wilts, 1 min. Remove from heat. Season with pepper, to taste. Divide chicken and wild rice stew between bowls.